| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Chili powder |
| 1/4 |
ts |
Cayenne |
| 1 |
ts |
Salt |
| 1 |
ts |
Paprika |
| 2 |
c |
Whole blanched almonds; toasted lightly |
| 2 |
c |
Raw cashews; (available at |
|
|
; natural foods |
|
|
; stores), toasted |
|
|
; lightly |
INSTRUCTIONS
In a small heavy skillet melt the butter over moderately low heat, add the
cumin, the chili powder, the cayenne, the salt, and the paprika, and cook
the spices, stirring, for 30 seconds. Add the nuts and stir them to coat
them well. Transfer the coated nuts to a baking pan large enough to hold
them in one layer and toasted them in a preheated 350F. oven for 5 minutes.
Let the nuts cool and transfer them to serving dish.
Makes about 4 cups.
Gourmet November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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